Tex Mex Grilled Chicken Recipes

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TEX-MEX PULLED CHICKEN



Tex-Mex Pulled Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 17

2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving

Steps:

  • Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
  • Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
  • Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
  • Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
  • Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
  • Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

TEX MEX GRILLED CHICKEN



Tex Mex Grilled Chicken image

Chicken breasts coated in spices are grilled until tender, then served with salsa. Serve with rice, refried beans, and grilled corn on the cob. You can easily double the ingredients for a crowd at your next Bbq.

Provided by Little Bee

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 teaspoon cumin
2 teaspoons chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic salt
2 tablespoons olive oil
1 cup chunky salsa
sour cream
green onion

Steps:

  • Place chicken in zip lock bag. Combine cumin, chili powder, cayenne pepper, and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat. Drizzle with olive oil and toss again.Seal bag and refrigerate for one hour. Prepare and preheat two sided grill. Grill chicken for 4-6 minutes on each side until thoroughly cooked. Serve with salsa, sour cream and garnish with green onion.

Nutrition Facts : Calories 213.2, Fat 8.7, SaturatedFat 1.4, Cholesterol 68.4, Sodium 479.4, Carbohydrate 5, Fiber 1.6, Sugar 2.1, Protein 28.5

TEX-MEX CHICKEN WITH CORN SALSA



Tex-Mex Chicken with Corn Salsa image

For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts (1 1/4 lb)
Cooking spray
1 bag (12 oz) frozen corn, thawed
1/4 cup chopped red onion
2 plum (Roma) tomatoes, seeded, diced
1/3 cup diced green bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice (1 lime)
1/2 jalapeño chile, finely chopped, if desired

Steps:

  • Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
  • Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
  • Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

GRILLED TEX-MEX CHICKEN SANDWICH



Grilled Tex-Mex Chicken Sandwich image

Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon fresh lime juice
1 tablespoon peanut oil
1/2 teaspoon fresh ground pepper
2 whole chicken breasts, split (skinless and boneless)
1/2 cup canned black beans, rinsed
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 ripe avocado, peeled, diced
1 small plum tomato, diced
1 canned green chili pepper, rinsed, chopped
1 tablespoon finely chopped red onion
8 slices bread, cut from crusty round loaf (1/2-inch thick)
1 cup shredded monterey jack cheese
4 tablespoons unsalted butter, melted

Steps:

  • Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
  • Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
  • Heat broiler.
  • Mix avocado, tomato, chile, and onion in second small bowl.
  • Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
  • Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
  • Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.

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Top Asked Questions

What is the best way to cook Tex Mex chicken?
Slow Cooker Tex Mex Chicken begins with boneless chicken breast meat, but you can use thighs if you prefer dark meat. Simply toss your cut-up chicken pieces with the taco seasoning and flour then place them in the slow cooker. Add your peppers, and corn and pour over the salsa. Set it and forget it.
What is Mexican grilled chicken?
Juicy, tender grilled chicken that has been marinaded in a flavorful blend of fruit juices and chili powders. Quick and easy to put together this is sure to be a hit with your next BBQ! This Mexican Grilled Chicken is such a great recipe to have on hand. The chicken comes out tender, juicy, and flavorful!
What to serve with Tex-Mex grilled chicken?
If you are looking for something a little more streamlined, a Southwest salad is a delicious way to serve this Tex-Mex grilled chicken. Place sliced breasts over a mixture of salad greens tossed with roasted corn, bell peppers, grape tomatoes, and sliced olives.
How long do you cook chicken on a Weber grill?
Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes. Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part.

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